Step 1

Pan fry onion in 1 tbsp of coconut oil until translucent. In a bowl, mix the onion with all remaining fritter ingredients, sifting in the chickpea flour and adding the water at the end to ensure there are no lumps.

Step 2

For regular sized fritters, use quarter-cup scoops of the mixture, and for nibble-sized, heaped tablespoons. Pan-fry in the remaining 1 tbsp of coconut oil over medium heat for 3-4 minutes each side, until golden-brown.

Step 3

For nibble-sized fritters, top with dollops of cashew sour cream, relish, halved cherry tomatoes and extra basil leaves.

Step 4

To serve as a main, stack 3-4 regular-sized fritters before topping with the cashew sour cream, and then serve with wilted spinach, pan-fried mushrooms and slow-roasted tomatoes on the side.